Deconstructed Mexican Style Corn

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Now, if it was summer I certainly would’ve made this deconstructed Mexican style corn using peeled fresh corn-on-the-cob. But, sadly, it’s not summer. So I had to go with Plan B: use up some of the fantastic sweet corn I put up for winter. I didn’t char the corn, which really is a must to make this authentic street-style, but that’s ok. The dish is absolutely delicious none-the-less. It tastes and feels like summer, thanks mostly to the citrus. And it has just a little kick, which it needs to offset the sweetness of the corn.

Deconstructed Mexican Style Corn

Mayonnaise Is A Good Thing

Mayonnaise in corn may seem odd, but it makes the corn wonderfully creamy, but with a little tang that you wouldn’t get with something like cream. Every bite of this deconstructed Mexican style corn has that bit of tang. It’s refreshing and different.

Also try my slow cooker chili cheese corn.

This recipe is based on a recipe from Chris Santos.

Deconstructed Mexican Style Corn
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4 from 1 vote

Deconstructed Mexican Style Corn

The dish is absolutely delicious. It tastes and feels like summer, thanks mostly to the citrus. And it has just a little kick, which it needs to offset the sweetness of the corn.
Course Side
Cuisine Mexican
Keyword corn, Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 408kcal


  • 6 ears corn or about 4 cups of kernels
  • ½ red onion minced
  • 1 tablespoon vegetable oil
  • ¾ cup cotija cheese crumbled, divided (I substituted feta)
  • ¾ cup mayonnaise
  • 1 teaspoon chipotle powder divided
  • Kosher salt
  • 2 tablespoons cilantro chopped
  • 2 limes zested


  • If you are using corn-on-the-cob, roast the corn on a grill or under the broiler. Let cool and then cut the kernels from the cobs.
  • If you are using corn kernels, you can roast them first on a sheet pan under the broiler, but keep an eye on them so they do not burn. Stir occasionally.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onions and saute for 5 minutes.
  • Add the corn and saute for another 5 minutes.
  • Reduce heat to low and stir in half of the cheese, the mayonnaise and 1/2 teaspoon of chipotle chile powder. Season with salt to taste.
  • Serve sprinkled with the remaining cheese and chipotle chile powder, along with the chopped cilantro.


Calories: 408kcal | Carbohydrates: 7g | Protein: 5g | Fat: 41g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 590mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 11mg | Calcium: 158mg | Iron: 1mg

Nutritional values are approximate.

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